Cherry Pie

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Servings: 8 Difficulty: Advanced
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A classic American dessert featuring tart sour cherries in a buttery, flaky crust with a decorative lattice top.
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This traditional cherry pie is the perfect showcase for fresh or frozen sour cherries, offering a perfect balance of tart fruit and sweet, spiced filling. The homemade crust, enriched with cottage cheese for tenderness, provides a buttery, flaky contrast to the juicy, bubbling center. With a beautiful lattice top and a hint of almond extract, it’s a nostalgic treat that feels homemade and comforting. Ideal for summer dinners, holidays, or any occasion calling for a slice of Americana, this pie is sure to become a family favorite.

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Cherry Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 213

Description

This traditional cherry pie is the perfect showcase for fresh or frozen sour cherries, offering a perfect balance of tart fruit and sweet, spiced filling. The homemade crust, enriched with cottage cheese for tenderness, provides a buttery, flaky contrast to the juicy, bubbling center. With a beautiful lattice top and a hint of almond extract, it's a nostalgic treat that feels homemade and comforting. Ideal for summer dinners, holidays, or any occasion calling for a slice of Americana, this pie is sure to become a family favorite.

Ingredients

Directions

  1. In a small bowl, whisk together the egg and 2 teaspoons of fresh lemon juice; set aside.
  2. In a food processor, combine cottage cheese, canola oil, 2 tablespoons sugar, vanilla extract, and salt; process until smooth and creamy.
  3. Add the flour and cold butter to the processor; pulse about 6 times until the butter is in pea-sized pieces.
  4. Add the egg mixture and pulse just until the dough begins to clump together, but does not form a solid ball.
  5. Turn dough onto a lightly floured surface, divide into two pieces (one slightly larger), form into discs, wrap, and refrigerate for at least 20 minutes.
  6. Preheat oven to 425°F (218°C) and lightly oil a 9-inch pie pan.
  7. Roll the larger dough piece into a 12-inch circle and line the prepared pie pan, trimming edges to a 3/4-inch overhang.
  8. In a large bowl, toss pitted sour cherries with 3/4 cup sugar, cornstarch, 2 tablespoons lemon juice, and almond extract until well coated.
  9. Pour the cherry filling into the prepared crust.
  10. Roll the remaining dough into an 11-inch circle and cut into 1/2-inch wide strips.
  11. Weave the strips over the filling to create a lattice top, trimming ends to fit the pie pan.
  12. Fold the bottom crust overhang up over the lattice edges and press to seal, then flute decoratively.
  13. Brush the lattice with milk and sprinkle with the remaining 2 teaspoons of sugar.
  14. Place the pie on a baking sheet and bake at 425°F (218°C) for 20 minutes.
  15. Cover the crust edges with foil to prevent burning, reduce heat to 375°F (191°C), and bake for 40 to 50 minutes more until golden and bubbling.
  16. Cool completely on a wire rack before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 213kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.9g5%
Cholesterol 8mg3%
Sodium 540mg23%
Total Carbohydrate 37g13%
Dietary Fiber 1.2g5%
Sugars 7.5g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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